Ingredients
Equipment
Method
- Drain and rinse both cans of chickpeas thoroughly under cold running water. Allow them to drain completely.
- Wash and dice the cucumber and red bell pepper, halve the cherry tomatoes, and finely dice the red onion.
- Slice the pitted Kalamata olives and chop the fresh parsley and mint.
- In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, parsley, and mint. Toss gently.
- In a separate small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined.
- Pour the lemon garlic dressing over the chickpea and vegetable mixture. Toss gently until all ingredients are evenly coated.
- Add the crumbled feta cheese and fold it gently into the salad to keep the cheese pieces intact.
- Cover the mixing bowl and refrigerate for 20 to 30 minutes to allow the flavors to blend.
- Stir gently and taste the salad. Adjust seasoning with additional lemon juice, salt, or black pepper if desired.
- Transfer to a serving bowl. Garnish with extra parsley, crumbled feta, and an optional drizzle of olive oil. Serve chilled or cool.
Nutrition
Notes
Drain and rinse canned chickpeas thoroughly before assembling. For the best texture, add feta cheese gently after tossing with the dressing. Refrigerate for 20 to 30 minutes before serving. Store leftovers in an airtight container at 40 degrees F or below for 3 to 4 days. For meal prep, store feta and delicate herbs separately if desired. Nutrition values are estimates per serving, based on six servings. Additional garnish is optional and excluded from nutrition estimates.